Friday, January 16, 2015

30 minute meals: Baked eggs & salsa

Sorry for the hiatus - jet lag got the best of me and I pretty much spent every free moment either knocked out on any flat surface I could find or trying desperately to fall asleep. But now that my sleeping (and eating!) schedule has returned to normal, I thought I'd share a quick recipe that I came up with in these last few days of sleepy delirium. 

It was a freezing cold Sunday morning and I wanted something warm and hearty and oh I know - how about baked eggs?! But most baked eggs recipes I found called for bell peppers and tomatoes and onions and garlic and this and that... and my fridge had nada. To top it off, the recipes called for chopping and stirring and lots of pans (which inevitably means lots of dishes involved).  

I was in no mood for any of that (grocery shopping when it's -12C?! Yeah, no thanks). So, with nothing but a carton of eggs and a jar of salsa in my fridge, I thought, what about a simplified version of baked eggs in tomato sauce?

And so here goes my three step recipe -

2 - 4 eggs

1. Preheat oven to 400F.
2. Fill the ramekin with 1/3 salsa and crack in two eggs. 
Slightly mix the eggs with the salsa without breaking the yolk to ensure that you don't end up with a cooked egg sitting on top of a bed of salsa.
3. Stick the ramekins into the oven for 20-25 minutes or until desired egg consistency.  

If you're feeling extra fancy, feel free to sprinkle on some cheese (parmesan or mozzarella will work nicely) or a snip of fresh basil. Alternatively, pair it with a side of garlic bread and diiiiiig in!!

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